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Author Notes:

Saad B. Omer, MBBS, PhD, MPH, 1518 Clifton Road, NE, Room 7017 (CNR Building), Atlanta, GA, USA 30322, Phone: 404-727-9814, Fax: 404-727-4590, somer@emory.edu.

UR, ADS and JAR designed the study, developed the protocol, and managed data collection.

JLK designed and conducted the statistical analysis and wrote the manuscript with assistance from JLR, VKP, and SBO.

All authors read and edited the manuscript.

The authors have no potential conflicts of interest to disclose.


Research Funding:

This study was funded by the National Institutes of Health (grant #HD-043099) and the March of Dimes Foundation.

JLR received support from the Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD) of the National Institutes of Health (NIH) T32 Predoctoral Training Program in Reproductive, Perinatal, and Pediatric Epidemiology under Award Number T32HD052460.

VKP is supported by the Emory Vaccinology Training Program under Award Number T32AI074492 from the National Institute of Allergy and Infectious Diseases.


  • Science & Technology
  • Life Sciences & Biomedicine
  • Nutrition & Dietetics
  • Pediatrics
  • inflammation
  • Mexico
  • obesity
  • overweight
  • preterm delivery
  • probiotics
  • RISK

Yogurt consumption during pregnancy and preterm delivery in Mexican women: A prospective analysis of interaction with maternal overweight status


Journal Title:

Maternal and Child Nutrition


Volume 14, Number 2


, Pages e12522-e12522

Type of Work:

Article | Post-print: After Peer Review


Preterm delivery is an important cause of perinatal morbidity and mortality, often precipitated by maternal infection or inflammation. Probiotic-containing foods, such as yogurt, may reduce systemic inflammatory responses. We sought to evaluate whether yogurt consumption during pregnancy is associated with decreased preterm delivery. We studied 965 women enrolled at midpregnancy into a clinical trial of prenatal docosahexaenoic acid supplementation in Mexico. Yogurt consumption during the previous 3 months was categorized as ≥5, 2–4, or <2 cups per week. Preterm delivery was defined as delivery of a live infant before 37 weeks gestation. We used logistic regression to evaluate the association between prenatal yogurt consumption and preterm delivery and examined interaction with maternal overweight status. In this population, 25.4%, 34.2%, and 40.4% of women reported consuming ≥5, 2–4, and <2 cups of yogurt per week, respectively. The prevalence of preterm delivery was 8.9%. Differences in preterm delivery were non-significant across maternal yogurt consumption groups; compared with women reporting <2 cups of yogurt per week, those reporting 2–4 cups of yogurt per week had adjusted odds ratio (aOR) for preterm delivery of 0.81 (95% confidence interval, CI [.46, 1.41]), and those reporting ≥5 cups of yogurt per week had aOR of 0.94 (95% CI [.51, 1.72]). The association between maternal yogurt consumption and preterm delivery differed significantly for nonoverweight women compared with overweight women (p for interaction =.01). Compared with nonoverweight women who consumed <2 cups of yogurt per week, nonoverweight women who consumed ≥5 cups of yogurt per week had aOR for preterm delivery of 0.24 (95% CI [.07,.89]). Among overweight women, there was no significant association. In this population, there was no overall association between prenatal yogurt consumption and preterm delivery. However, there was significant interaction with maternal overweight status; among nonoverweight women, higher prenatal yogurt consumption was associated with reduced preterm delivery.

Copyright information:

© 2017 John Wiley & Sons Ltd

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